Jambalaya Pasta
Try this Jambalaya Pasta recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1/2 cup heavy cream
- 1 cup monterey jack cheese shredded
- 2 cups low-sodium chicken broth
- 2 cups diced onion (about 1 whole onion)
- 8 oz (about 3 cups) penne pasta
- cajun or creole seasoning
- 1/2 pound smoked sausage sliced
- 1/2 pound boneless skinless chicken breasts cut into bite-sized pieces
- 2 cups diced bell peppers (about 3 bell peppers i like to use 1 red, 1 yellow, 1 green)
- 1/3 up thinly sliced scallions
- Carbohydrate 2.43722078377881 g
- Cholesterol 117.220615063466 mg
- Fat 33.9116089376115 g
- Fiber 0.0787499964237213 g
- Protein 30.1381930202635 g
- Saturated Fat 15.4216265343528 g
- Serving Size 1 1 servings. (343g)
- Sodium 966.159242557217 mg
- Sugar 2.35847078735508 g
- Trans Fat 3.35115594954373 g
- Calories 440 calories
Add olive oil to an oven-safe skillet over medium high heat until it just starts to smoke. Add sausage, chicken, onions, and bell peppers. Season with cajun seasoning (about 1-2 teaspoons). Cook until lightly browned. Add garlic stir to combine until fragrant, about 30 seconds.Add the broth, cream, pasta, and more cajun seasoning to taste, about ½ teaspoon. Stir to combine and bring to a boil, then cover skillet and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.Remove skillet from heat and stir in ½ cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, golden brown, and bubbly.
